Stuffed Mackerel

Stuffed mackerel is a recipe which is prepared in every Goan household. You will  hardly find it on any Goan restaurant menu.The stuffing definitely varies as some like to stuff the mackerel with the recheado masala or some prefer the masala prepared from grated coconut. There are variations even in the way the stuffing is prepared from the coconut. 

My grand mother would make a chutney out the grated coconut and would stuff it in the mackerel.

My mother in law prepares it the same way by stuffing the mackerel with chutney but she showed me an interesting way of cutting open the mackerel and applying the stuffing on one side on the fish and then frying it. In this case even the stuffing gets fried and tastes delicious.

Ingredients 

• 2 Mackerels

• 1/2 Tsp Red Chili Powder

• 1/4th Tsp Turmeric Powder

• Oil for Frying

• Semolina/Rice flour for coating

Ingredients for stuffing

• 1/2 Cup Grated Coconut

• 1/2 Onion Chopped 

• 4 Garlic Pods

• 1 Inch Ginger 

• 2 Green Chilies (as per taste)

• Small ball of Tamarind

• Handful of Coriander Leaves 

• Salt to taste 

Method 

• Wash and clean the mackerel and cut a vertical slit from the sides and cut it open. Remove the bones if possible or just leave them on the flesh 

• Marinate the mackerel with salt, turmeric and chili powder and keep it aside 

• In a blender, add all the ingredients listed under stuffing except the onions and make a thick paste by adding little water. 

• Add the onions to the stuffing and mix it well

• Apply the stuffing to the inner sides of the mackerel and press it firmly so that it gets stuck to the mackerel

• Coat the mackerel nicely on both the sides with semolina or rice flour. 

• Heat oil in a pan, add fry the mackerel on both the sides till they turn golden brown on both sides